When making a cup of butter, you end up with 2/3 cup of fresh buttermilk, perfect to cook with or make fresh Ranch Salad Dressing. Here is the recipe.

Cashew milk is creamier than the soy milk I have been making. I looked it up, cashews are 44% fat, soybeans are 18%. Cashews get harvested starting in February, dried a few days, stored in shell till ready to be dehulled and sold, so taste one to see you buy fresh crop, and to make sure it has not been over salted. Here are the recipes to make fresh pasteurized cashew milk and butter. Delicious.

A Quarter cup of vinegar or lemon juice, and a gallon of full milk make four cups of rich cottage cheese, and ten cups of whey, nutritious for cooking, in an hour.Four dollars of milk and vinegar or lemon juice make eight dollars of cottage cheese.All you need is a pan and a thermometer and a sieve.Fresh cottage cheese every week.

Four cups of full milk or cream makes 4 tablespoons of fluffy dried powder. Low Temperature Evaporation removes the moisture, leaves the flavors, the nutrients, the vitamins. Always handy to have some dried milk powder and cream powder in the freezer when you run out of fresh. Instead of disposing milk products that reach their expiration dates, why not evaporate them. Easily done overnight in your oven. Inexpensive. Makes me sleep better.

I include home made fresh cream cheese as part of my recipes, but it might be easier to list the recipe for cream cheese itself in here, because it is so delicious, quick and easy to make.

Clarified unsalted butter stays fresh on the kitchen counter and spreads easier. No refrigeration needed. It also does not splatter. By melting the butter, the milk solids and water can be sieved out.The water in the butter sinks to the bottom and can be poured off with the handy spout measuring cup in the pictures. You will loose some weight: as you can see from the pictures, two sticks of butter were 228 grams before, and are 172 grams after being clarified. That is a loss of 25 percent. But ghee tastes more buttery and cooks better, it is worth it.Hungarian Cookpad Member Maria bakes her ghee brown, and uses it as a sandwich spread with or without 2 spoons of sour cream.

These butters are variations from cookpad member’s Elham Mansorian recipe, using our own fresh homegrown saffron. Thank you, Elham.The vegan version uses fresh clarified cashew butter made from boiled cashew nuts, which are then roasted and churned with coconut oil and salt. It tastes richer than dairy butter and I put 16 fresh saffron threads in, one per tablespoon of butter.The dairy version of grassfed butter contains more water, one cup of butter makes 6 ounces of clarified butter. I added 12 threads of fresh saffron, also 1 per tablespoon.The sweet aromatic flavor of this saffron butter is great on toast. Will pair well with risotto, steamed white fish and other bland dishes.

Here's a way to get a workout and make homemade butter, oh and some buttermilk! Use this recipe to make butter for your everyday cooking needs and follow up with my Buttermilk Pancakes.

This method of making and drying greek probiotic yoghurt in your oven prolongs the shelf life of probiotic active bacteria longer than fresh yoghurt in your fridge. When you make your own yoghurt, it is freshest for two weeks. Dried yoghurt stays fresh for a few months in the fridge, longer if kept in the freezer. An 8 ounce cup of fresh greek yoghurt makes 2 ounces yoghurt powder and can be reconstituted in ten minutes to 8 ounces of liquid yoghurt. Great with fruit, cereal and honey for breakfast.

We make tofu from soy milk. We make a quart of soy milk from a cup of whole non-GMO soybeans. Here is the recipe to make fresh soymilk at home. You also end up with delicious fresh bean cakes for breakfast, when you mix the filtered solids and foam with whipped eggs and some flour.

Fresh ricotta cheese, made at home, no $38 starter kit needed, or $20 a pound cheese, just half a gallon of whole milk, and a lemon.Once made, you can keep the ricotta cheese culture going indefinitely, using the left over whey, just add whole milk and salt to your next batch.

This Ukrainian and Russian sour cream is richer and thicker than regular sour cream and easy to make.You can make it in your oven, in an instapot or on your stove top in a cast iron pan from a half-cup-and-a-bit of 30+% fat heavy cream and a half cup of greek yoghurt or full milk, which will give you sour cream with 20% fat. Our store bought sour cream is usually 6% fat.Smetana is used to flavor soups, potato salads with herring or other white fish, and sauces in recipes such as in Beef Stroganoff. Stays fresh in the fridge for two weeks.